Couscous and Chicken Salad
Dorie Greenspan
(Makes 4 servings)
2 cups fat-free, low-sodium chicken broth
1 tablespoon olive oil
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon ground ginger
3/4 teaspoon turmeric
1/2 teaspoon salt, plus more for seasoning
1 cup quick-cooking, whole-wheat couscous
Freshly ground black pepper
Finely grated zest and juice of 1 lemon
1 (15.5 ounces) can chickpeas, drained, rinsed, and patted dry
4 scallions, trimmed and thinly sliced
1 cucumber, peeled, seeded, and diced
1 carrot, trimmed, peeled, and sliced
1 red bell pepper, trimmed, seeded, and sliced
1/2 cup moist raisins
1/3 cup chopped almonds
1/4 cup chopped cilantro, mint, or parsley (optional)
1 pound cooked chicken, skin removed, cut into cubes
Bring the chicken broth, olive oil, cinnamon, cumin, ginger, turmeric,
and 1/2 teaspoon salt to a boil in a medium saucepan, stirring to dissolve
the spices. Stir in the couscous, lower the heat, and cook gently for about
5 minutes or until the couscous has absorbed all the liquid. Remove the pot
from the heat, cover, and set aside for 10 minutes.
Transfer the couscous to a large serving bowl and season to taste with
salt and pepper. Stir in the lemon zest and juice, chickpeas, scallions,
cucumber, carrot, red pepper, raisins, almonds, herbs (if using), and
chicken. Serve immediately or, if time permits, cover the salad and let it
sit at room temperature for about 1 hour before serving.
Nutrients per serving: calories 649, protein 50g, carbohydrates 79g, fiber
14g, fat 15g, cholesterol 96mg, sodium 860mg
Sandy U.
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